Butternut Squash Lasagna
A vegetarian lasagna recipe that's worthy of serving to company.
The combination of caramelized onions and butternut squash make this vegetarian lasagna recipe both sweet and savory.
Want to kick up your vegetable lasagna a notch? This is the recipe to go to. It's creamy, rich and satisfying -- perfect for fall when butternut squash is in season.
Although this isn't the quickest of butternut squash recipes to make, it isn't really difficult. And it's amazingly satisfying! This vegetarian lasagna is perfect for serving to company because you can make it in advance and just reheat it when your guests arrive.
If you can find fresh refrigerated lasagna noodles in your grocery store (usually next to the refrigerated tortellini), use those. They're the perfect consistency, and you won't need to pre-boil the lasagna noodles. If not, you can use no boil lasagna noodles or regular lasagna noodles (just make sure you cook them al dente before assembling the lasagna).
Serve this vegetarian lasagna with a crisp bok choy salad, homemade Italian bread and fresh green beans with sea salt. Low fat Italian cannoli make an excellent special dessert with this lasagna.
Although this vegetarian lasagna isn't low calorie, it is full of vitamins and minerals, offering a great source of protein, Vitamin A, Vitamin C, and calcium,
Butternut Squash Lasagna with Caramelized Onions
- 1 large butternut squash (about 1-1/2 to 2 pounds)
- 1 tsp. kosher salt or sea salt
- 1/2 tsp. black pepper
- 1 Tbsp. butter
- 3 Tbsp. olive oil, divided
- 3 medium-to-large yellow onions, sliced into rings
- pinch of sugar
- 1 pound lasagna noodles (regular, no boil or refrigerated)
- 1 cup part-skim ricotta cheese
- 1/4 tsp. nutmeg
- 1/4 cup unsalted butter
- 1/4 cup all-purpose unbleached flour
- 2 cups 2% milk, heated in the microwave 1-2 minutes until warm, but not boiling
- 1 cup grated Parmesan cheese
- 1/2 cup part-skim mozzarella cheese, shredded
Preheat oven to 400 degrees F. Peel butternut squash, slice in half and scoop out the seeds. Cut into 1-inch chunks. Toss squash with 1 Tbsp. olive oil, kosher salt and black pepper. Spread out in an even layer on a half sheet pan or a Mario Batali pizza pan if you have one (the Batali pan is an excellent tool for roasting vegetables). Roast 35-45 minutes, turning once or twice, until butternut squash is browned and fork-tender. Remove from oven and turn the oven temperature down to 350 degrees.
Meanwhile, heat butter and olive oil in a large skillet over medium-high heat. Add onions and saute 1-2 minutes until the onions start to soften. Add the pinch of sugar and reduce heat to medium-low. Continue cooking onions until they become very soft and golden brown, stirring occasionally, about 20 minutes. Set aside.
If you're using regular lasagna noodles, prepare them according to package directions. Drain, but do not rinse.
In a 3 quart saucepan, heat the butter over medium heat. Whisk in the flour and cook 2 minutes. Add the milk all at once, whisking constantly to avoid lumps. Bring to a boil, then reduce heat to a simmer. Let the sauce cook about 5 minutes, until it coats the back of a spoon.
Transfer the butternut squash to a food processor. Add the ricotta cheese and nutmeg. Process until smooth.
To assemble the lasagna, spray a 9 x 13 pan with nonstick cooking spray. Place about 1/4 cup of the white sauce on the bottom of the pan. Top with enough lasagna noodles to cover (it doesn't matter if you have to cut the noodles to fit). Top with half of the caramelized onions, then half of the butternut squash mixture and 1/2 cup of Parmesan cheese. Top with another layer of sauce, then the noodles, the remaining caramelized onions, butternut squash mixture and the rest of the Parmesan cheese. Finish off with a layer of noodles, the rest of the sauce and the mozzarella cheese.
Cover with aluminum foil and bake 1 hour. Remove the foil and bake another 15 minutes. Allow the lasagna to rest at least 20 minutes (30 minutes is even better) before serving.
Serves 10.
Per serving: 441 calories, 22 g fat (11 g saturated), 83 mg cholesterol, 41 g carbohydrate, 2 g fiber, 22 g protein, 131% Vitamin A, 24% Vitamin C, 54% calcium, 14 % iron
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